The beautiful blossom of Capparis Spinosa appears in the spring, beautifying the dry and barren landscapes and the beaches. The leaves, fruits, buds and roots are collected.
Its taste is spicy. The tender shoots of capers, immature buds and its fruits are used as a seasoning in various salads, in Cretan duck, in a variety of pickles, in sauces, preserved in brine and vinegar, cooked in fish and mainly salted cod, salted fish.
Fruition: March - June